This paper is based on literature and our own studies of high-quality dietary fibres of various types, as well as food materials and products. It provides data on the physiological features, functional and technological properties of dietary fibre, as well as its main uses in food technology. In particular, we assessed the texture of dietary fibre, constructed rheograms for the flow of fibre-water systems, and analysed the histological structure. Our results form a scientific basis for the development of safe meat products of high quality and healthy diets. We established specific structural characteristics, properties, and rheological behaviour of various dietary fibres, as well as their advantages. We found that potato fibres demonstrated greater uniformity in texture and rheology, compared to wheat fibres. Wheat fibres had a clear phase structure (fibre/water), whereas potato fibres showed significant hydrophilic and structuring properties, attributing them to colloidal fibres. The established patterns contribute to the rational selection of dietary fibre to create products with desired properties. In particular, we developed a technology for a restructured poultry product with preventative properties using soluble and insoluble dietary fibres. The paper provides data on the product’s safety indicators, nutritional and biological values, as well as functional, technological, microbiological, and other properties. We also conducted microstructural studies to analyse the uniformity of distribution of the curing mixture in the developed meat product. We concluded that using potato and wheat fibres can expand the range of meat products in line with the concepts of rational and healthy nutrition, as well as increase the product’s succulence and prevent syneresis and mass loss.
Dietary fibers (DF) are defined as the lignin and polysaccharide components of plants that are not digested by enzymes in the human’s digestive tract. The use of DF is recommended by physicians because of their impact on reducing the risk of diabetes, colon cancer, obesity and cardiovascular diseases. Functional products are products used to prevent and treat certain diseases. The development of functional meat products is an innovative focus area in the food industry, which has an extremely important practical value and social efficiency. The development of new generation of meat products, functional food and products enriched with functional components is associated with the rapid development of the industry of food additives and ingredients, as well as creation of new technologies and equipment in the food industry. One of the most popular trends in the development of functional products is the addition of dietary fibers. Dietary fibers are the components (amino acids, peptides and proteins, vitamins and minerals, antioxidants, oligosaccharides, sugars/alcohols, glucosides, etc.) that have been identified as potentially useful functional ingredients for human health. Harmful products or fast foods have become the cornerstone of healthy diets in modern society. Many of these harmful products contain insufficient amount of meat and minimal amount of dietary fibers. The introduction of DF in the daily diet (meat, dairy products and pastry products) can help filling the gap in the dietary fibers. DF can also be added to meat products to reduce caloric content by replacing fat, and to improve the stability and texture of meat products.
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The article presents some theoretical and experimental data on promising technologies, namely, the processes of obtaining artificial food materials such as spheres or "caviar". They are derived from molecular processes: solubilization, spherification, etc. Possible applications are the food industry, the food service industry, biotechnology, and others. There are different features of obtaining artificial products based on alginates. The peculiarities of the alginate structuring are that it is possible to form a gel layer-encapsulation and gel formation over the entire thickness of the product due to the special chemical properties of the fixing salt. Based on the theory of the molecular structure of biopolymers, molecular technologies for the synthesis of artificial food products were developed, using the example of molecular "caviar". As a result of our own experiments, we obtained a satisfactory encapsulated product from a biopolymer crosslinked with Ca2+ salts in terms of organoleptic and physico-chemical properties. The colloidal biopolymer solution for forming "eggs" was characterized using the method of rotational viscometry, which showed the features of the sodium alginate solution as a structured thixotropic material, which is characterized by" difficulty " of shear at low speeds of rotation of the viscometer rotor. Further on the rheogram, such material exhibits a predicted relatively stable flow. As a result, it can be used to produce semi-finished products of a given shape and texture as a food semi-finished product or product. If the technology is refined, it is possible to use colloidal systems based on alginates and other biopolymers in biotechnology, including the cultivation of microorganisms of various taxonomic groups.
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